Make your Valentine’s day extra special with these heart-shaped potato flake sourdough cinnamon rolls! Cinnamon rolls are already so delicious and a special treat — but turning them into heart shapes makes them even sweeter! We’ve been making our favorite potato flake sourdough cinnamon rolls for years now, and all it takes is a tiny twist in the shaping step to make them perfect for Valentine’s Day, anniversaries, or just because.
This recipe is the same soft, fluffy, gooey cinnamon roll dough you already love, just with an extra bit of love in the shape.
Instead of the coffee maple icing I usually make for cinnamon rolls, I switched to a simple vanilla icing this time. I wanted to keep the icing nice and white, especially with the Valentine’s-colored sprinkles on top. It makes such a difference visually and really lets the shape of the cinnamon rolls shine. Rather than being covered up with a darker icing, the rolls themselves become the star of the show.
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Tools Needed
- Stand mixer with dough hook or large mixing bowl
- Rolling pin
- Measuring cups and spoons
- Kitchen scale (optional, but extremely helpful for accurate measurements)
- Pizza cutter or Sharp knife (for clean, even strips)
- Bench scraper
- Measuring ruler or tape (optional, but helpful for even sizing)
- 2 – round pans or pie dishes
- Parchment paper (optional, for easy cleanup)
Ingredient List:
Dough
- 1/2 cup active potato flake starter
- 3 cups all purpose flour (432 grams)
- 1/4 cup sugar (50 grams)
- 3/4 cup warm water (178 grams) *not too hot or it can harm the starter
- 1/4 cup coconut oil (57 grams)
- 1/2 Tablespoon salt (8 grams)
Filling
- 1/2-3/4 cup sugar
- 1/2 cup butter – melted (can use salted or unsalted)
- 2 Tablespoons cinnamon (or more if you love it strong!)
Before Baking
- 1/4-1/2 cup heavy cream or whole milk to pour on rolls before baking (optional but amazing)
Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk (add more if needed to thin)
- 3 Tablespoons melted butter (in not using salted butter, add a pinch of salt)
- Valentine’s-colored sprinkles for topping
Instructions
Make the Dough
In the bowl of a stand mixer (or in a large bowl, by hand if you prefer!), combine your active potato flake starter, all purpose flour, sugar, warm water, salt, and melted coconut oil.
Knead with the dough hook attachment until the dough pulls away from the sides of the bowl and becomes a soft silky dough.
It should take about 10-15 mins total, start at low speed until all the ingredients are incorporated, and then increase to medium speed. It will look very wet and sticky for a while, but this dough will come together with continued kneading.
First Rise
Place this dough into a greased bowl, cover it with plastic wrap, and let it ferment in a warm spot for about 8–12 hours. Dough rise times can vary but it should double in size.
Once the dough has doubled, refrigerate the dough for at least 2 hours up to 48 hours. Having a cold dough makes the shaping much easier. You could skip the refrigeration step, but your dough might be a little sticky. You will get the best results when shaping if you can chill the dough first.
You can roll the dough out while it’s still chilled — this actually helps keep the heart shape cleaner.
Roll Out & Add Filling
Prepare a baking pan by lining with parchment paper and brushing butter on the sides. I used a round pie dish. This was perfect for the heart shapes, but you could use any pan you have available. This recipe should make 2 round pans with 6 rolls each.
My photos show more rolls in one dish, but I found it works best to give them more space and remove the center roll so the heart points don’t get squished.
Once your dough has doubled, turn it out onto a clean work surface. Only use a lightly floured surface if the dough is unmanageable. Having a slightly tacky dough helps hold its shape when rolling it out. It is also helpful to keep the heart shape better. Before rolling, press it into a large rectangle with your hands shaping it into the rectangular shape before beginning the rolling is helpful to get the most symmetrical shape. Lightly oil your rolling pin and begin rolling your dough out until you have about a 13″x18″ rectangle.
Melt the butter and brush it over the entire surface of the dough, right up to the edges.
Then sprinkle the sugar and cinnamon evenly across the top. The butter should soak up the butter and cinnamon some but there shouldn’t be too much butter which could cause it to leak.
How to Shape Heart Rolls
Using your pizza cutter or sharp knife, start on the long side of the dough and cut the dough into 12 even strips, making vertical cuts parallel to the short sides of the dough. Each strip should be about 1½ inches wide.
Take one strip and gently roll each end inward toward the center, stopping when the two rolled ends are about 1–2 inches apart.
Carefully pick up the roll and bring the two rolled ends together so they just touch. The unrolled center section will naturally dip slightly.
Shape that unrolled portion into a soft “V” to create the point at the bottom of the heart.
Place each heart into a greased baking dish, leaving a little space between them so they have room to rise and puff up beautifully.
As mentioned above, my photos show more rolls in one dish, but I found it works best to give them more space and remove the center roll so the heart points don’t get squished.
This shaping method is simple once you get the hang of it—and the end result is absolutely adorable.
Second Rise
Cover your shaped hearts and let them rise again until they’ve risen some and are puffy, they will rise more in the oven. This takes about 5-8 hours, but rise time depends a lot on your room temperature and strength of the potato flake sourdough starter.
Bake!
Once your hearts are nice and puffy, drizzle about 1/2 cup of heavy cream or milk over the tops of them in the dish — this step makes them extra gooey and tender. Bake in a 350°F oven for about 25 minutes or until golden brown. You can also check the internal temperature to check for doneness. It should reach 190°F to be fully baked.
Icing Time
While they’re baking, whisk together your powdered sugar, milk, butter, and vanilla extract into a smooth icing.
Once your rolls are out and slightly cooled, drizzle or spread that sweet icing over the tops. Avoiding adding too much icing and covering up the heart rolls, you want a thinner glaze that will show the beautiful shape.
Quickly sprinkle with Valentine’s Day themed sprinkles before the icing begins to harden. This is optional but I think it adds more to the festivities!
Enjoy the warm, ooey-gooey heart-shaped rolls with a cup of coffee or glass of milk!
Make Ahead Options
Since these heart-shaped cinnamon rolls can’t be made in a single day, using make-ahead options is such a great way to plan ahead and have them ready exactly when you need them. One of the easiest ways is to prepare and shape the rolls, then cover them tightly and refrigerate overnight. The next morning, let them sit at room temperature while the oven preheats, then bake as directed.
One of my best tips when making these ahead, is to be sure the dough is well covered with plastic wrap so it doesn’t dry out. You can also fully bake the rolls the next day, let them cool completely, and wait to add the icing until just before serving for the freshest look and flavor.
Freezer Option (My Preferred Method): I like to freeze these after they’re fully baked and completely cooled. Once cool, wrap the rolls tightly and freeze. When you’re ready to serve, reheat them covered with foil until warmed through, then add the icing fresh. This keeps the texture soft and fluffy and makes them taste just-baked with very little effort.
Tips & Variations
- If you want mini heart bites, slice your strips a little thinner and cut the dough in half the long way!
- Add extra cinnamon or even a pinch of cardamom for a cozy twist.
- These special shaped rolls make the best gifts or breakfast surprises!
FAQ
Can I use discard instead of active starter?
This recipe needs an active starter since it relies on natural fermentation for rise and texture.
Can I skip chilling the dough?
Yes, but chilled dough is much easier to shape and gives cleaner heart shapes. Chilled dough is also less sticky, making it less likely to stick to your work surface.
Can I use a 9×13 pan instead of round pans?
Absolutely. Just be mindful of spacing so the heart points don’t get squished. You could alternate heart point up, heart point down, if using a rectangular dish instead of a round dish.
How should I store leftovers?
Store covered at room temperature for 1-2 days, or refrigerate for up to 3 days. Reheat gently before serving. Don’t forget about freezer options mentioned above.
Giving These as Gifts
These heart-shaped cinnamon rolls make the sweetest homemade gift for Valentine’s Day, anniversaries, teacher gifts, neighbors, or anyone who could use a little extra love. They’re thoughtful, delicious, and feel so special without being complicated.
Packaging Ideas
- Bakery-style box: These are perfect for about 4 heart rolls. Line with parchment paper and tuck the rolls inside once fully cooled and iced (or include icing on the side).
- Mini Charcuterie boxes: This is the best way to package a couple set of heart rolls! Tie with some bakers twine for a nice finishing touch!
- Single cookie box: Perfect for handing out single heart rolls as gifts to teachers, friends, etc. Add a cute sticker to make it extra special!
- Foil pan with a clear lid: Perfect for gifting reheatable rolls—especially if you’ve frozen and reheated them before gifting.
- Reusable glass or ceramic dish: A beautiful option for close friends or family—just wrap tightly with plastic wrap and ribbon.
If gifting frozen rolls, include a small note with reheating instructions so they can enjoy them warm and gooey at home.
Free Printable Gift Tags
To make gifting even easier, I’ve created free printable Valentine’s gift tags that pair perfectly with these cinnamon rolls. Simply print, cut, and tie onto your packaging with baker’s twine or ribbon for a sweet finishing touch.
Homemade gifts don’t have to be complicated to be meaningful—and these heart-shaped cinnamon rolls are such a fun, delicious way to say “I love you.”
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Heart-Shaped Potato Flake Sourdough Cinnamon Rolls
Equipment
- Stand mixer with dough hook or large mixing bowl
- Rolling Pin
- measuring cups and spoons
- Kitchen scale (optional, but extremely helpful for accurate measurements)
- Pizza cutter or Sharp knife (for clean, even strips)
- Bench scraper
- Measuring ruler or tape (optional, but helpful for even sizing)
- 2 – round pans or pie dishes
- Parchment paper (optional, for easy cleanup)
Ingredients
Dough
- 1/2 cup active potato flake starter
- 3 cups all purpose flour 432 grams
- 1/4 cup sugar 50 grams
- 3/4 cup warm water 178 grams *not too hot or it can harm the starter
- 1/4 cup coconut oil 57 grams
- 1/2 Tablespoon salt 8 grams
Filling
- 1/2-3/4 cup sugar
- 1/2 cup butter – melted can use salted or unsalted
- 2 Tablespoons cinnamon or more if you love it strong!
Before Baking
- 1/4-1/2 cup heavy cream or whole milk to pour on rolls before baking optional but amazing
Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk add more if needed to thin
- 3 Tablespoons melted butter in not using salted butter, add a pinch of salt
- Valentine’s-colored sprinkles optional
Instructions
- In the bowl of a stand mixer (or in a large bowl, by hand if you prefer!), combine your active potato flake starter, all purpose flour, sugar, warm water, salt, and melted coconut oil.
- Knead with the dough hook attachment until the dough pulls away from the sides of the bowl and becomes a soft silky dough.
- It should take about 10-15 mins total, start at low speed until all the ingredients are incorporated, and then increase to medium speed. It will look very wet and sticky for a while, but this dough will come together with continued kneading.
- Place this dough into a greased bowl, cover it with plastic wrap, and let it ferment in a warm spot for about 8–12 hours. Dough rise times can vary but it should double in size.
- Once the dough has doubled, refrigerate the dough for at least 2 hours up to 48 hours. Having a cold dough makes the shaping much easier. You could skip the refrigeration step, but your dough might be a little sticky. You will get the best results when shaping if you can chill the dough first.
- You can roll the dough out while it’s still chilled — this actually helps keep the heart shape cleaner.
- Prepare a baking pan by lining with parchment paper and brushing butter on the sides. I used a round pie dish. This was perfect for the heart shapes, but you could use any pan you have available. This recipe should make 2 round pans with 6 rolls each.
- My photos show more rolls in one dish, but I found it works best to give them more space and remove the center roll so the heart points don’t get squished.
- Once your dough has doubled, turn it out onto a clean work surface. Only use a lightly floured surface if the dough is unmanageable. Having a slightly tacky dough helps hold its shape when rolling it out. It is also helpful to keep the heart shape better. Before rolling, press it into a large rectangle with your hands shaping it into the rectangular shape before beginning the rolling is helpful to get the most symmetrical shape. Lightly oil your rolling pin and begin rolling your dough out until you have about a 13″x18″ rectangle.
- Melt the butter and brush it over the entire surface of the dough, right up to the edges.
- Then sprinkle the sugar and cinnamon evenly across the top. The butter should soak up the butter and cinnamon some but there shouldn’t be too much butter which could cause it to leak.
- Using your pizza cutter or sharp knife, start on the long side of the dough and cut the dough into 12 even strips, making vertical cuts parallel to the short sides of the dough. Each strip should be about 1½ inches wide.
- Take one strip and gently roll each end inward toward the center, stopping when the two rolled ends are about 1–2 inches apart.
- Carefully pick up the roll and bring the two rolled ends together so they just touch. The unrolled center section will naturally dip slightly.
- Shape that unrolled portion into a soft “V” to create the point at the bottom of the heart.
- Place each heart into a greased baking dish, leaving a little space between them so they have room to rise and puff up beautifully.
- Cover your shaped hearts and let them rise again until they’ve risen some and are puffy, they will rise more in the oven. This takes about 5-8 hours, but rise time depends a lot on your room temperature and strength of the potato flake sourdough starter.
- Once your hearts are nice and puffy, drizzle about 1/2 cup of heavy cream or milk over the tops of them in the dish — this step makes them extra gooey and tender. Bake in a 350°F oven for about 25 minutes or until golden brown. You can also check the internal temperature to check for doneness. It should reach 190°F to be fully baked.
- While they’re baking, whisk together your powdered sugar, milk, butter, and vanilla extract into a smooth icing.
- Once your rolls are out and slightly cooled, drizzle or spread that sweet icing over the tops. Avoiding adding too much icing and covering up the heart rolls, you want a thinner glaze that will show the beautiful shape.
- Quickly sprinkle with Valentine’s Day themed sprinkles before the icing begins to harden. This is optional but I think it adds more to the festivities!
